Guest guest Posted June 4, 2001 Report Share Posted June 4, 2001 I can't believe it, something is actually working for me for a change!!! I'm using the arrowroot powder with success. Too many flops lately! I usually use maple syrup or maple sugar. Just got some rapadura and haven't tried it yet. When I use the syrup it gets runnier so I press it in a pan and make a bar cookie with it. It's really good. The last maple sugar I used didn't work however. It was a course grind and it ended up like little crunchy bits in the cookies. Thank goodness the arrowroot is working for me because the sprouted grains sure aren't! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2001 Report Share Posted June 4, 2001 I have trouble with it also. Does anybody have success with using the amount called for in baking items? My stuff (like cookies) all seem to run into one big blob, when I add more arrowroot powder they get hard. Any suggestions? Quote Link to comment Share on other sites More sharing options...
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